A flavorful Greek marinated salmon dish served with grilled asparagus and a fresh salad. The salmon is marinated with herbs and grilled to perfection, accompanied by vibrant veggies in a light dressing.
1: Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine.
2: Rinse and pat salmon dry with a paper towel. Slice the filet into 2" wide portions.
3: Season both sides of the filets with salt and pepper and transfer to a zip-top bag.
4: Pour in the marinade and gently massage the salmon to coat.
5: Lay the salmon flat in the bag, fold over the top half, squeeze out all the air, and seal.
6: Transfer to the fridge and let marinate for 30 minutes to 1 hour.
7: Preheat a grill-pan or grill over medium-high heat.
8: If necessary, add a small drizzle of oil to the pan to prevent sticking.
9: Gently lay the salmon in the preheated pan, flesh-side down first.
10: Cook approximately 3-4 minutes per side or until desired doneness (approximately 4 minutes per side for medium).
11: Transfer grilled salmon to a serving platter.
12: Season asparagus with a pinch of salt and pepper and add to the same pan the salmon was cooked in.
13: Toss in the cherry tomatoes as well and grill veggies for approximately 4-5 minutes, flipping occasionally to avoid burning.
14: Transfer asparagus to the serving platter along with the salmon.
15: Slice the grilled cherry tomatoes in half before adding to the salad.
16: For the Greek salad, add sliced and grilled cherry tomatoes, cucumber, green pepper, onion, and olives to a mixing bowl.
17: Drizzle with EVOO and a squeeze of lemon, then toss everything to coat.
18: Taste for seasoning and adjust if necessary.
19: Serve family style so that everyone can help themselves.
